In the meantime, cut the onion and garlic into small cubes. Wash and cut the spring leek into rings and the bell pepper into large cubes of about 2,5 cm.
Heat up coconut oil in a big pan and sauté the onion and spring leek. Add the bell pepper and the vegan crispy tenders chicken style and fry for about 4 minutes and season to taste with salt and pepper.
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